In this recipe, strips of fillet of sole are rolled to form what French cooks call paupiettes. Rolled beginning at the thickest end, the paupiettes will not unfurl as they cook. Using whipped butter ...

Sole was the most prized of all sea fish, rivalled only by turbot during the 19th and early 20th centuries. The size of the sole you served or ate reflected your wealth and standing in society.

Simply cooked lemon sole finds a perfect match in spiced brown shrimps with a nutty, herby butter. Smart enough for a dinner party, easy enough for a midweek meal. Ask your fishmonger to fillet ...